Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy
wine marriage. However, this relationship can be enriched by allowing 'wild'non …

The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to
wine fermentation has been debated extensively. These yeasts, naturally present in all wine …

Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …

The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the
economic losses linked to fruits imperfections, spoilage, over production and seasonality. In …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

The genus Lachancea, first proposed in 2003, currently comprises 12 valid species, all
found to have eight chromosomes. Lachancea spp. occupy a myriad of natural and …